Biscuit taco casserole
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Jar Taco sauce; (16 oz) | |
| 1 | can | Refrigerated buttermilk biscuits, (12 oz) |
| 4 | ounces | Shredded sharp cheddar cheese |
| 4 | ounces | Shredded mozzarella cheese |
| 1 | can | Sliced ripe olives; (2.25 oz) drained |
| ½ | pounds | Lean ground beef |
| ¼ | cup | Chopped red bell pepper |
| ¼ | cup | Chopped green bell pepper |
| 1 | can | Mushrooms; (4 oz) drained |
Directions
Heat oven to 400 degrees. Lightly grease 13 X 9 inch baking dish. Spread taco sauce evenly over bottom of greased dish. Separate dough into 10 biscuits; cut each biscuit into 4 pieces. Place biscuit pieces in taco sauce; turn to coat. Sprinkle biscuit with ½ of the cheddar cheese, ½ of the mozzarella and the olives. Mix gently. Bake at 400 degrees for 15-18 minutes or until bubbly. Meanwhile, in a large skillet, combine ground beef, bell peppers and mushrooms. Cook until beef is browned; drain.
Sprinkle remaining ½ cup Cheddar cheese and mozzarella over mixture in casserole; top with ground beef mixture. Bake 5-7 minutes more or until mix bubbles vigorously around edges. 8 servings.
NOTES : Notes:
Posted to recipelu-digest Volume 01 Number 175 by "lbrandau" <lbrandau@...> on Oct 28, 1997